Lancewood
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Cheese & Onion Flatbread
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Lancewood Cheese & Onion Flatbread

Ingredients

Flatbread:

500 ml cake flour  plus extra flour for dusting
60 ml oil
5 ml salt
160 ml water

Filling:

15 ml oil
2 onion(s) , chopped 
4 spring onion(s) , sliced
300 g LANCEWOOD® Mature Cheddar  or Cheddar, grated 
salt & freshly ground black pepper  to taste
30 ml oil
30 ml butter

Sour cream tzatziki:

15 cm cucumber , coarsely grated
250 ml LANCEWOOD® Sour Cream
1 large cloves garlic , crushed
salt  to taste

Method

Flatbread:
Mix the flour, oil and salt together in a mixing bowl.

Add the water, a little at a time, and mix until you have a soft non sticky dough.

Knead until the dough becomes elastic.

Brush lightly with oil and cover with cling film. Leave to stand for 1 hour.

Divide the dough into 6 pieces.

Sprinkle your working surface lightly with flour and roll each ball of dough out into a circle.

Refrigerate until needed with layers of wax paper in between.

Filling:
Heat the oil and fry the onion and spring onions until soft and golden. Leave to cool slightly.

Arrange on one half of each circle and top with cheese. Season to taste.

Brush the edges lightly with water. Fold the circles over to enclose the filling.

Flatten with your hand to push out any air. Use a fork to seal the edges.

Turn over and seal edges from the other side as well.

Heat a little oil and butter in a pan and fry the flatbreads a few minutes on each side until golden brown.

Cut in half and serve with Sour Cream Tzatziki.

Sour cream tzatziki:
Place the cucumber in a sieve and drain. Squeeze out as much liquid as you can.

Add to the sour cream together with the garlic and salt to taste.

Serve with the flatbreads.

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